Ingredients :-
1 no (about 300g) eel
10g dried chillies (cut into small sectionals)
½ teaspoon "Szechuan" pepper
1 teaspoon chopped garlic
1 tablespoon crushed toasted peanuts
1 tablespoon chopped spring onions
1 tablespoon tapioca flour
Seasoning (mix well) :
1 tablespoon light soy sauce
1 teaspoon sugar
1 teaspoon sesame oil
2 tablespoons water
1 tablespoon "Shaoxing" wine
1. Rinse eel and cut into sectionals, drain well. Dust eel with some tapioca flour, deep-fry in the hot oil over high heat until cooked. Dish out, drain and leave aside.
2. Heat up 2 tablespoons oil in the hot wok, saute "Szechuan" pepper, chopped garlic and dried chillies until fragrant. Add in eel pieces and seasoning mixture, stirring constantly over high heat until the sauce is absorbed.
3. Sprinkle with crushed peanut and chopped spring onions, toss well. Dish up, serve hot.
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